I made this for dinner tonight and it was soooo tender! I think the next time I make it, I will do the homemade "soup" to pour over the top instead of the canned cream of mushroom that I used today. I'm sure that would really lower the sodium. I also liked that this wasn't breaded like the typical chicken cordon bleu you might have at a restaurant.
I only cooked this for 4 hours on low since I have a pretty hot crockpot and it was VERY done by then. I think this is definitely a healthier version of an old favorite!
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